Quick & Easy Carne Picada: My Weeknight Mexican Staple (Print Version)
Whip up this Quick & Easy Carne Picada recipe for a flavorful weeknight meal! Tender beef, rich spices, and ready in a flash. Perfect for tacos or bowls.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free, Dairy-Free
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs carne picada (finely diced beef chuck)
02 -
1 large yellow onion, finely diced
03 -
3 cloves garlic, minced
04 -
1 tbsp olive oil
→ Flavor Boosters
05 -
2 tbsp tomato paste
06 -
1 cup beef broth (low sodium preferred)
07 -
1 tbsp ground cumin
08 -
1 tsp chili powder
09 -
0.5 tsp smoked paprika
10 -
Salt and freshly ground black pepper to taste
→ Fresh Accents & Finishing Touches
11 -
0.25 cup fresh cilantro, chopped
12 -
1 lime, juiced
→ Optional Extras
13 -
1 diced jalapeño (for heat)
14 -
Pinch of cayenne pepper
# Instructions:
01 -
First things first, get that onion and garlic chopped. I like to get them pretty fine so they melt into the sauce. Heat a large skillet or Dutch oven over medium-high heat with a little oil. When it shimmers, toss in your diced onion. Sauté it until it's softened and translucent, about 5-7 minutes. You want that sweet base. The smell of onions caramelizing is one of my favorite kitchen smells, honestly.
02 -
Push the onions to one side and add your carne picada to the pan. Break it up with a spoon. You want to get a good sear on it, so don't overcrowd the pan. Work in batches if you need to, but for this Quick & Easy Carne Picada, a single layer usually works. Brown it until it's no longer pink, about 5-8 minutes. This is where the flavor truly builds, so don't rush it. I've definitely under-browned before, and the dish just wasn't as rich.
03 -
Once the beef is browned, drain any excess fat if there's a lot. Stir in the minced garlic and cook for another minute until fragrant – oh, that smell! Then, add your tomato paste, cumin, chili powder, and smoked paprika. Stir it all together, letting the spices toast for about 30 seconds. This step is key; it really wakes up those spices and deepens their flavor. You can practically smell the flavors intensifying!
04 -
Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. You want the beef to get tender and the sauce to thicken slightly. I always peek in, maybe stir it once or twice, just to make sure everything's happy in there. The aroma filling your kitchen is just incredible at this point!
05 -
After simmering, take off the lid. The sauce should have reduced and thickened. Taste it! This is where you adjust your salt and pepper. Don't be shy; a little extra salt can make all the difference. Sometimes I add a pinch more chili powder if I want more warmth. Trust your taste buds here; it's your kitchen, your rules!
06 -
Right before serving, stir in the fresh cilantro and a squeeze of fresh lime juice. The freshness really brightens up the rich flavors of the beef. Give it one last stir. It should look like beautifully seasoned, tender beef in a rich, slightly thick sauce. Serve it up hot with your favorite fixings. Pure deliciousness!
# Notes:
01 -
Always brown your meat properly; skipping this step means missing out on tons of flavor, I learned that the hard way.
02 -
Store leftovers in an airtight container in the fridge for up to 3-4 days, it tastes even better the next day.
03 -
If you're out of beef broth, chicken broth or water with a bouillon cube will do, but beef broth is best.
04 -
Serve with warm corn tortillas and a squeeze of extra lime for that perfect taqueria feel.
# Equipment Needed:
01 -
Large skillet or Dutch oven
02 -
cutting board
03 -
sharp knife
04 -
measuring spoons/cups
# Nutrition (Per Serving):
Calories: 350-450
Total Fat: 20-30g
Total Carbohydrate: 8-12g
Protein: 30-40g